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Boniet

Rated as 4.41 out of 5 Stars

"Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor."
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Ingredients

15 m servings 148
Original recipe yields 8 servings (1 cup)

Directions

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Nutrition Facts


Per Serving: 148 calories; 14.7 1.9 2.3 5 239 Full nutrition

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Reviews

Read all reviews 57
  1. 68 Ratings

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Most helpful positive review

Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.

Most helpful critical review

This sounded really good, and I imagine that anyone who really likes parsley will like it, but it wasn't for me. If I had grown up eating it, I'm sure I would absolutely love it, though!

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Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.

Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat anchovies took big heaping spoonfuls of this appetizer. Even teenagers! I did not have overnight, so I...

Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm, a l...

When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it u...

I make this without the anchovies, which probably makes it a totally different dish, but we really like it. It is very garlicky, and great spread on rustic bread.

This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for sharing!

Was a big hit among my Dad, who is from Italy. Simple and easy to make! Great recipe!

WOW! I didn't think anyone else knew about this, nor called it the same thing we do! My italian grandmother made this for us every Christmas. We dip slices of fennel bulb in this or if fennel ...

This was awesome! I made it with white vinegar, but I think I might try balsamic next time. I'm not a huge fan of parsley, and I thought 2 bunches seemed like an awful lot, but I put it all in...